Never cooked bison before. Any suggestions on what cuts to get and how to prepare? Grill is in shed locked for winter, so not sure if grilling will be option.
you can dry age any cut. no one is saying tenderloin is garbage.
but it is lean and lacking flavor compared to other cuts. that's why it's always served with a sauce.
as a general rule, the more work a muscle gets, the more it will taste like meat. the tenderloin literally does nothing on a cow. if you're going to spend upwards of $10 a pound on beef, you might as well get something that's beefy.
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